food TheGreenChileMonster Fires Up The Weber Smokey Mountain

[Grass Snake]

Morcilla and tablitas! Dude we should hang out....
Please share your recipe for chimichurri

 

[Thegreenchilemonster]

Morcilla and tablitas! Dude we should hang out....
Please share your recipe for chimichurri

I make my chimichurri exactly like this.

 

[The Hot Pepper]

Shiiiiiiiiiiiiiiiiiiiiiiiiit...
 
https://www.youtube.com/watch?v=f0ygUoVOtFY

 

[Grass Snake]

I make my chimichurri exactly like this.

 
Thanks! I actually watched this before I'll give it a try. That guy makes some awesome food ..

 

[t0mato]

That's a great recipe. I love that they don't measure.

 

[Thegreenchilemonster]

That's a great recipe. I love that they don't measure.

For sure! That's why they show how to make the base, and then make three different styles of chimichurri using that base. It is a very improvisational sauce, once you start adding additional ingredients to the base. It all depends on what you have available, or how you intend on flavoring your meat.

 

[The Hot Pepper]

Measurements are for baking

 

[Thegreenchilemonster]

I made some braised lamb shanks with orzo for dinner. I forgot to put the can of san marzano tomatoes in the pic, but you get the idea. Soooo good!

 

[Thegreenchilemonster]

About to hit the Weber. Oak and Kingsford for the fuel. I need to post on here more often. I've been grilling almost every other day this Summer.

 

[Thegreenchilemonster]

Nom nom nom!

 

[t0mato]

Wow!!!

 

[Thegreenchilemonster]

I decided to smoke two racks of whole pork spare ribs. I did minimal trimming, but did remove some huge fat pieces that had no meat, and the silverskin/film on the back. S&P with paprika for the rub. I'm doing this one low and slow on Mesquite and Kingsford. I'm also going to do some molleja burnt ends, and make some sauce.

 

[The Hot Pepper]

Nice! That style it cool too, a meaty chop-like bonus at the end of the rib. But I usually cook em St. Lou and grill the tips, you can eat while cooking.

 

[Thegreenchilemonster]

Nice! That style it cool too, a meaty chop-like bonus at the end of the rib. But I usually cook em St. Lou and grill the tips, you can eat while cooking.

I usually do the same as well, but I wanted to go with the whole cut on this smoke.

 

[Thegreenchilemonster]

The mollejas are soaking in some lime juice. I'm about to salt them, and throw them on the smoker

 

[Thegreenchilemonster]

Time to make that sauce! The mollejas are oh so tender, and the ribs will be done within an hour. I'll be pulling the mollejas off soon cubing them up, smothering them in sauce, them putting them back on the smoker, for some savory burnt end nuggets!

 

[t0mato]

Sweetbreads?

 

[Thegreenchilemonster]

Sweetbreads?

Yes! The ones closest to the heart, not the ones in the throat of the cow.

 

[MikeUSMC]

I'll be pulling the mollejas off soon cubing them up.....for some savory burnt end nuggets!

(I need my burnt ends porn fix! lol)

 

[Walchit]

Just read this whole thread, I wish Photobucket wouldn't have juked the first half though. I need to get a smoker, been eyeballing this one at Walmart for 268 bucks!